Lamb Chops Rosemary

mummamills's Note:

Lamb and rosemary go together so well. This is a nice dish to serve with mashed potatoes and greens. Very Australian, with style :) You can use the older and fattier lamb, just be sure to skim the fat first. If you use mutton, do it in the crock pot and cook till the meat falls off the bones, cool and skim.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 6 large lamb chops, trimmed (cheap cuts, chump or forequarter)
• 118.29 ml chopped green pepper (optional)
• 2 medium onions, sliced
• 4.92 ml salt, pinch pepper
• 14.79 ml fresh rosemary or 2.46 ml dried rosemary
• 354.88 ml tomato juice or 396.89 g can chopped tomatoes

Directions:

1. In a heavy fry pan, fry the chops in a little oil until brown.
2. Add pepper and onions, stir around, add everything else and cover and simmer about 30 minutes.
3. If the sauce is too thin, turn to high and take the lid off for a minute or two.
4. Can be done in a casserole or crock pot.
5. Make sure you trim off all the fat, or put in fridge for the night and get the fat off the next day, and re-heat.

Reviews

[Bergy]

I cooked this on a fry pan, just a light spray of oil, cut back to 1 serving of shoulder chops, browned both sides of the chops, added onions, rosemary, salt & peper, covered pan for 5 minutes, flipped the chops, poured in tomato juice, added some fresh chopped jalapeno instead of the green pepper, heat on medium- cooked for a further 10 minutes added frozen potato dumplings, kept covered, added more tomato juice and within the 30 minutes all was ready. One thing I really like is that you get a rich onion tomato sauce with no added starches. Shoulder chops are not my favorite cut but the price is righat and so is this recipe. Thanks mamamills- it's a winner

[mianbao]

This is delicious! I slow-cooked one pound cubed leg of mutton, instead of lamb chops, over direct heat, using the green pepper, and making no other changes in the recipe. I love rosemary with lamb. This made a fairly "saucy" dish, which we are having over pasta. Thank you, mummamills.

[I'mPat]

WOW these where so good and so full of flavour, I got a good buy on lamb rump chops from the butcher so only cooked them for 20 minutes and they where perfectly juicy, I used a tin of chopped tomatoes (which I would highly recommend) and used yellow capsicum/bell peppers and with the onion made an amazing sauce for the chops along with the taste of fresh rosemary, out of this world. Thank you mummamills, made for Aussie/Kiwi Recipe Swap 66 July 2012.